Beef Casserole and Red Velvet Brownies

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By Andy Bedwell

“I bring you good news that will be of great joy for all the people. Today in the city of David a Savior has been born to you; He is Christ the Lord.” – Luke 2:10-11

Home Style Beef Casserole

1 pound ground chuck

1 (14-oz) can of diced tomatoes with basil, garlic and oregano, undrained

1 (10-oz) can of diced tomatoes and green chilies, undrained

1 (6-oz) can tomato paste

1 teaspoon salt

½ teaspoon Italian seasoning

¼ teaspoon black pepper

3 cups uncooked medium egg noodles

5 green onions, chopped

1 (8-oz) container sour cream

1 (3-oz) package cream cheese, softened

1 cup shredded sharp cheddar cheese

1 cup shredded parmesan cheese

1 cup shredded mozzarella cheese

Cook ground chuck in a large skillet, stirring until it crumbles. Stir in both cans diced tomatoes and next four ingredients. Bring to a boil: reduce heat, and simmer, uncovered for five minutes. Remove from heat. Cook egg noodles in boiling salted water. Drain. Stir together hot cooked noodles, chopped green onions, sour cream, and cream cheese until blended. Spoon egg noodles into a lightly greased 13x 9-inch baking dish. Top with beef mixture; sprinkle with shredded cheeses in order listed. Bake covered at 350 degrees for 35 minutes. Uncover and bake five more minutes. Let stand 10-15 minutes before serving.

Andy’s Note: This casserole tastes a lot like lasagna but it’s much quicker to make. With the weather turning colder, I have been finding myself leaning toward heartier dinners lately. I serve it with green beans and creamed potatoes. Everyone loves this casserole.

Red Velvet Brownies

1 ½ cups self-rising flour

2 cups sugar

1 cup Crisco oil

4 eggs, beaten

2 teaspoons cocoa

1 tablespoon vanilla flavoring

1 bottle red food coloring

Mix all ingredients and pour into a greased 13x 9-inch pan and bake at 350 degrees for 30 minutes. Be sure to set your timer as the timing is very important for this recipe.

Glaze: In a bowl, mix three tablespoons of milk, one teaspoon almond flavoring and enough powdered sugar until it is too thick to stir. Drizzle the glaze on top of the warm brownies. Do not spread the glaze after drizzling. While glaze is still warm, add sprinkles or crushed pecans.

Andy’s Note: This is my favorite brownie recipe and I just made a few adjustments for a red velvet brownie.

I am looking forward to sharing recipes with all of you during this next year. Thank you for all of your support and kind words that keep me so interested in foods and trying to share the best recipes with all of you.

Merry Christmas from my kitchen to your kitchen.

Happy Holiday Cooking,

Andy Bedwell

“Southern Cooking with Andy Bedwell” can be purchased at Alabama Gift Company in downtown Gadsden and The Messenger on Rainbow Drive.

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